Warm Green Bean and Smashed Chickpea Salad with Green Tahini

Warm Green Bean and Smashed Chickpea Salad with Green Tahini

Bright, crunchy, and packed with flavour, this Warm Green Bean and Smashed Chickpea Salad with Green Tahini is the go-to recipe if you’re wondering what to do with green beans. Crispy smashed chickpeas, blistered green beans, briny capers, fresh herbs, and a creamy herby tahini dressing come together in a bowl full of texture and taste. It’s hearty, satisfying, and ready in no time, perfect for a quick lunch or a fresh dinner.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 3 to 4

Ingredients:

Roasted Chickpeas:

• 1 and 1/2 cups chickpeas, cooked
• 1 and 1/2 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• 3/4 tsp cumin seeds
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• pinch of salt and pepper

Green Beans:

• 350g green beans, trimmed
• 1 tbsp extra virgin olive oil

Green Tahini Dressing:

• 3 tbsp tahini
• small handful flat-leaf parsley
• small handful dill
• 1 garlic clove
• juice of 1/2 a lemon
• 1 tbsp olive oil
• 2–4 tbsp cold water
• pinch of salt

Other:

• 1 avocado, peeled and deseeded 
• small handful basil leaves
• 2 tbsp chives, finely sliced 
• 2 tbsp pumpkin seeds
• 2 tbsp capers, drained
• hemp seeds, to garnish

Preparations:

1. Preheat the oven to 220°C (425°F).


2. Pat the cooked chickpeas dry and spread them on a baking tray. Add the olive oil, nutritional yeast, cumin seeds, smoked paprika, garlic powder, salt, and pepper and smash with a fork, leaving roughly 1/4 of the chickpeas whole for texture.


3. Roast for 20 to 25 minutes, shaking halfway, until golden and slightly crispy. They will crisp up further as they cool.


4. Toss the trimmed green beans with 1 tbsp olive oil and a pinch of salt, spread on a separate tray, and roast for 12 to 15 minutes until bright and slightly blistered.


5. Blend tahini, parsley, dill, garlic, lemon juice, olive oil, salt, and 2 to 4 tbsp cold water until smooth and pourable, adjusting water for consistency.


6. Dice the avocado, finely slice the chives, drain the capers, and lightly toast the pumpkin seeds in a dry pan for 2 to 3 minutes if desired.


7. In a large bowl, combine the warm green beans and roasted chickpeas, drizzle with half of the green tahini dressing, and toss gently. Top with diced avocado, basil leaves, chives, pumpkin seeds, capers and drizzle with remaining dressing as desired. Garnish with hemp seeds and serve warm.

Watch the video: https://www.youtube.com/embed/kt2RLQQWfSk

Source URL: https://chloeevegan.com/recipe/warm-green-bean-and-smashed-chickpea-salad-with-green-tahini/

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